A friend of mine from New York recently emailed me this recipe. She wrote: “Thought of you the other night. We made a delish dairy-free, sugar-free banana ‘ice cream’ with a bit of chopped salty almonds and maple syrup on top!! Yum-yum for sure. Gwyneth Paltrow recipe (of all things! I know) but it was actually super tasty.”
It’s definitely my kind of recipe and the best part is that it doesn’t require an ice cream maker! Thank you, Lori!
I already played around with this recipe so please feel free to do the same and comment if you came up with something good.
- You can make the ice cream with one type of nut or more, or without nuts.
- Instead of cinnamon you can add espresso or scrape a vanilla bean.
- Instead of agave you can add maple syrup or 1 medjool date (soaked in water for 2-5 minutes), which will add a sweet-sticky bites.
- 5 ripe bananas
- ¾ cup roasted hazelnuts (and/or almonds, pistachios)
- ½ teaspoon cinnamon
- 1 tablespoon agave or maple syrup or 1 medjool date
- Pinch of salt
- Peel and slice the bananas and put them in a plastic container, cover, and put in the freezer overnight or until the bananas are frozen (minimum 4 hours).
- One is to crush the nuts together with all the ingredients in a food processor; or two, to crush them separately and sprinkle them over the ice cream.
- To make the ice cream: remove the bananas from the freezer and put in a food processor. Add the rest of the ingredients and pulse. Scrape down the sides with a spatula). Pulse until the mixture has the texture of a soft-serve ice cream. Put in a container and freeze up to two weeks.
- To roast the hazelnuts, simply put them on a baking pan and roast in a 300°F preheated oven for 5 minutes or on a skillet over low heat. Let them cool down and then peel them by rubbing handfuls of them together.